Name: Pesto Penne
Total time: 40 min
Ingredients: 8 ounces dried penne pasta; 2 cups 1-inch broccoli florets; 1½ cups packed with fresh basil leaves; 1 cup water; 2 to 3 cloves garlic, coarsely chopped; 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained; 1 cup unsweetened almond milk; 1 cup halved cherry tomatoes; Crushed red pepper, to taste (optional); Sea salt, to taste; Freshly ground black pepper, to taste

Ready In: 40 minutes
Serves 4
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Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make, all the better. Tossed with whole-grain penne, broccoli, and cherry tomatoes, it makes a satisfying, colorful meal.

From Forks Over Knives Family

By Del Sroufe, Jan 12, 2018

Ingredients

8 ounces dried penne pasta
2 cups 1-inch broccoli florets
1½ cups packed with fresh basil leaves
1 cup water
2 to 3 cloves garlic, coarsely chopped
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup unsweetened almond milk
1 cup halved cherry tomatoes
Crushed red pepper, to taste (optional)
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Cook pasta according to package directions; drain. Meanwhile, in a small saucepan cook broccoli in a small amount of boiling water 5 minutes or until tender; drain.
In a blender combine basil, ½ cup of the water, and the garlic. Cover and blend until finely chopped.
In a large saucepan mash garbanzo beans with a potato masher, leaving some beans intact. Add milk and the remaining ½ cup water. Bring to boiling. Stir in basil mixture, tomatoes, and, if desired, crushed red pepper. Reduce heat. Simmer 10 minutes or until tomatoes are slightly softened.
Stir in cooked pasta and broccoli. Cook over medium-low 2 to 3 minutes or until heated through. Season with salt and black pepper.

(5)

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(3.6 from 5 votes)

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Manon2 months ago

This was an easy dish. My kids also liked it (without salt) and we put extra salt and pepper otherwise it was a bit tasteless. one plate and even my fitness husband was full!

Nancy2 years ago

Fabulous! Definitely needs the salt. I would double the broccoli . Very hearty!

Dora Pecoraro2 years ago

Awful!

Destany2 years ago

It was pretty good just almost seems like it needs a creme sauce to it

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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